Ok, it’s not caviar. But this tangy black-eyed pea salad, a Texas tradition, is an ideal picnic dish.
Why This Recipe Works
This salad of “pickled” black-eyed peas was introduced to Texans by Helen Corbitt, the “mother of modern Texas cooking” back in 1940, and while the original recipe received no complaints, we made a few tweaks. Green and red bell pepper, celery, scallions, and jalapeño provide plenty of crunch and heat, while a hearty dose of chopped herbs—both parsley and cilantro—freshens up canned beans. We round out the characteristically tangy dressing with sugar and garlic. The salad needs at least an hour for the flavors to meld, but the longer it sits, the better it tastes.